Haymarket

On this day in 1933, the United States government finally decided that Prohibition, what some had called the “Nobel Experiment” was a failure. The streets were paved with marinated olives and ran clear with gin. Finally, you were able to drink legally again, not in those super trendy speakeasies with health-endangering bathtub gin and moonshine.

So, today is kind of like Christmas for us mixologists.

So, honor of this bit of celebratory drinking, we decided to pull back into the vaults and find a Prohibition-era cocktail. We came up with the Haymarket.

Haymarket

2 oz Evan Williams Kentucky Straight Bourbon

2 oz fresh orange juice

1 egg white

Combine the bourbon, orange juice, and egg white in a cocktail shaker filled with crushed ice. Shake thoroughly — for at least 30 seconds and then strain into a chilled cocktail glass.

It should be a golden color with just a bit of froth on the top. Now, because you’re using eggs, you always want to make sure that you realize — there is always the danger of salmonella with raw eggs. But, the good news is that the United States food inspection ensures that the majority of eggs coming through the system are safe.

It has a delicate flavor with a bit of froth. The sweetness of the bourbon plays well on the citrus notes.